Ingredients
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Cooking spray
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1 (14 oz) pkg Nature's Promise ® Organic Butternut Squash
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3 tbsp olive oil, divided
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1 large yellow onion
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1 (5 oz) pkg Nature's Promise ® Organic Baby Spinach and Kale
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3 cloves garlic, minced
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2 tbsp all-purpose flour
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1 cup low-sodium chicken broth
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1 cup whole milk
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1 1/2 cups shredded Swiss cheese, divided
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2 cup shredded cooked or rotisserie chicken
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1/2 cup panko bread crumbs
Steps
1
Preheat oven to 425°F. Coat a 2-qt baking dish with the cooking spray. If needed, cut the squash into 1-inch pieces. To a microwave-safe medium dish, add squash and 3 tbsp water. Season with salt and pepper. Cover with vented plastic and microwave 6–7 min., until squash is almost tender. Drain
2
Meanwhile, in a 12-inch skillet, heat 2 tbsp oil on medium-high. Add the onion and cook 4–6 min., until softened. Stir in the kale mixture and garlic until greens are wilted. Add the flour to skillet, stirring to coat vegetables. Slowly stir in the broth and milk. Bring to a boil and cook 2–3 min., until the sauce has thickened. Add 1 cup cheese and stir until melted. Season with salt and pepper. Remove from heat. Stir in cooked squash and chicken. Transfer mixture to prepared baking dish.
3
In a small bowl, combine the bread crumbs, remaining ½ cup cheese, and remaining 1 tbsp oil. Season with salt and pepper. Sprinkle bread crumb mixture over casserole. Bake 25–35 min., until squash is tender. If desired, broil 1–2 min., until bread crumbs are golden brown. Let cool 10 min. before serving.